Reuben Bread
A savory bread infused with traditional Reuben flavors like sauerkraut and caraway seeds, perfect for sandwiches or as a flavorful accompaniment for any meal.
Ingredients
Instructions
- In a large bowl, sprinkle yeast over warm water; stir until dissolved.
- Blend in potato flakes, brown sugar, salt, caraway seed, oil, and sauerkraut.
- Gradually add flour to make a stiff dough.
- Knead on a floured surface until smooth, about 4 minutes.
- Place in a greased bowl.
- Cover; let rise in a warm place until double in size.
- Punch down; shape into a loaf.
- Place in a greased loaf pan.
- Cover; let rise about 45 minutes.
- Bake at 350°F (175°C) for 50 to 60 minutes.
Tips & Substitutions
For a fluffier loaf, ensure your yeast is fresh and your water is not too hot, as this can kill the yeast. If you don't have caraway seeds, cumin can be a great substitute. You can also experiment with whole wheat flour for added texture and nutrition, but keep in mind it may alter the dough's consistency.
Serving Suggestions
This Reuben Bread is perfect for sandwiches or served with a bowl of hearty soup. Pair it with a side of coleslaw or a simple salad for a balanced meal. For a fun twist, try it alongside Jeanette'S Banana Punch for a unique flavor combination that complements the savory bread.
Storage & Reheating
Store any leftover Reuben Bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap the bread in plastic wrap and place it in a freezer bag; it can be frozen for up to 3 months. To reheat, simply thaw and warm in the oven at 350°F until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Reuben Bread contains roughly 144 calories, with 11g protein, 23g carbohydrates, and 4g fat. It is an excellent source of dietary fiber (38% of the Daily Value) and protein (21% of the Daily Value), and a good source of iron. Note that it is relatively high in sodium, at 861mg per serving (37% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh sauerkraut instead of canned?
Yes, you can use fresh sauerkraut as a substitute for canned. Just ensure you drain it well to avoid excess moisture in the dough. Fresh sauerkraut may add a bit more crunch and tang, enhancing the overall flavor of the bread.
What can I do if my dough doesn't rise?
If your dough doesn't rise, it may be due to inactive yeast or too cold of an environment. Make sure your yeast is fresh and your warm water is around 110°F. If needed, try placing the dough in a slightly warm oven or a warm spot in your kitchen to encourage rising.
Can I add cheese or other ingredients to the bread?
Absolutely! Adding shredded cheese like Swiss or Gruyere can enhance the flavor and create a richer bread. Just be mindful of the added moisture and adjust the flour slightly if needed. You can also incorporate chopped corned beef or other herbs for an extra twist.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).